By D L Downing
The thirteenth version of an entire direction in canning is prepared for distribution for these drawn to the canning, glass packing, and aseptic processing industries. This booklet has been completely revised and up to date by way of Dr Donald Downing.
The books are a technical reference and textbooks for college kids of nutrients know-how; nutrition plant managers; product examine and improvement experts; meals apparatus brands and salesmen; agents; and meals providers. the 3 books include a complete of over 1650 pages.
Dr Donald Downing, Professor of nutrients processing, manhattan Agricultural scan Station, Cornell collage, Geneva, ny, has introduced jointly many matters, heretofore unpublished, as a unit. the target used to be to make the books so complete that they disguise all levels of processing and so entire that they can be used as textbooks in meals know-how classes, in addition to reference manuals and guideline books for the entire nutrition processing undefined, lay contributors, in addition to the pro foodstuff technologist.
This re-creation has been absolutely revised and improved over prior variations, having new sections, new items and strategies, and covers topics from making a marketing strategy and making plans a foodstuff processing operation, via processing and into the warehousing of the completed product
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Additional info for A Complete Course in Canning and Related Processes. Processing Procedures for Canned Food Products
10 cans may occur during processing. To prevent this, many packers pass the No. 10 cans through an exhaust box with the steam turned on full. 10 - Beans, Lima,Succulent, In Brine*) Maximum Fill Can Size Weieht oz. 0 1843 Minimum Initial Temperature OF 70 120 70 120 70 120 70 120 O C 21 49 21 49 21 49 21 49 es at Retort T e m p a i U ~ 240°F (1lSOC) 245°F (118OC) 250OF (121OC) 40 37 50 46 61 54 72 63 27 25 36 32 40 35 50 42 19 17 27 23 27 23 35 20 (a) These processes are subject to change as further information becomes available.
2 and smaller size cans. For the No. 10 size, an exhaust is preferable but if considerable care is used in adding the brine at the boiling point, an exhaust will not be necessary. 16 - Carrots and Peas (or Peas and Carrots) in Brine(lXb) Maximum Minimum Fill Initial s at Retort TeTemDerature 240°F 245 OF 250OF Weieht Can Size oz. 0 2155 70 140 70 140 70 140 70 140 70 140 21 60 21 60 21 60 21 60 21 60 31 28 34 30 41 37 44 38 60 49 20 18 22 20 29 25 31 25 40 31 13 12 16 13 22 18 22 18 28 21 (a) These processes are subject to change as further information becomes available.
If fresh peas are used they should be blanched in the same manner as peas of equivalent grade and size for regular canning. Proportions The proportion of peas to carrots may be varied to suit the taste of the particular trade for which the product is being packed. A 50/50 mixture or a mixture of 60% carrots and 40% peas is most commonly used. Mixing The two products must be mixed before they are packed into the cans. The mixing must be done in such a way to avoid crushing the peas. This is difficult to accomplish with any mechanical mixer.
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